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Bavarian Cream and Berries Recipe

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★★★★★

4.6 from 118 reviews

This classic Bavarian Cream and Berries recipe creates a luxuriously smooth, rich custard infused with vanilla and topped with fresh mixed berries. The creamy dessert is lightened with whipped cream and set using gelatin, resulting in a velvety texture that pairs wonderfully with a vibrant berry topping, perfect for elegant gatherings or a refreshing treat.

Ingredients

Scale

Bavarian Cream

  • 2 cups heavy cream, divided
  • 1 cup whole milk
  • ½ cup granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
  • 4 large egg yolks
  • 2 tablespoons unflavored gelatin powder
  • ¼ cup cold water

Berry Topping

  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • 2 tablespoons granulated sugar (or to taste)
  • 1 tablespoon lemon juice (optional, for extra tang)
  • Fresh mint leaves, for garnish (optional)

Instructions

  1. Bloom the Gelatin: Sprinkle the gelatin powder over ¼ cup of cold water in a small bowl and let it soften for 5-10 minutes until fully bloomed.
  2. Infuse the Cream: In a medium saucepan, combine 1 cup heavy cream, whole milk, and ½ cup granulated sugar. Add the split vanilla bean with seeds or vanilla extract. Heat gently over medium heat until it simmers, stirring occasionally to dissolve sugar. Remove from heat and allow to steep for 15-20 minutes to infuse the vanilla flavor. Remove the vanilla bean if used.
  3. Prepare the Egg Yolks: In a separate bowl, whisk the 4 large egg yolks until light and smooth.
  4. Temper the Egg Yolks: Gradually whisk a small amount of the warm infused cream into the egg yolks to gently warm them, preventing curdling. Continue adding the warm cream bit by bit until the yolks are tempered and warmed.
  5. Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, for about 5-7 minutes until the custard thickens slightly and coats the back of the spoon. Avoid boiling to prevent curdling.
  6. Dissolve the Gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
  7. Strain the Custard: Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove lumps and ensure smoothness.
  8. Cool the Custard: Let the custard cool slightly at room temperature, stirring occasionally to prevent a skin from forming on top.
  9. Whip the Remaining Cream: In a separate bowl, whip the remaining 1 cup heavy cream until soft peaks form.
  10. Fold in the Whipped Cream: Gently fold the whipped cream into the cooled custard in two additions, being careful not to deflate the airy texture.
  11. Pour into Molds or Dishes: Transfer the mixture into individual serving dishes, ramekins, or a large mold.
  12. Chill to Set: Cover the dishes or mold with plastic wrap pressed onto the surface to prevent skin formation. Refrigerate for at least 4 hours or overnight until fully set.
  13. Prepare the Berry Topping: In a medium bowl, gently mix the fresh berries. Add granulated sugar to taste and optional lemon juice for extra tang. Toss gently to combine and refrigerate for at least 30 minutes to meld flavors.
  14. Assemble and Serve: If using a mold, loosen edges with a knife and invert onto a serving plate. Spoon the berry mixture over the Bavarian cream. Garnish with fresh mint leaves if desired. Serve chilled and enjoy.

Notes

  • Use a fine-mesh sieve to ensure a perfectly smooth custard by straining out any lumps or undissolved gelatin.
  • Be sure not to boil the custard mixture after adding egg yolks to prevent curdling.
  • Press plastic wrap directly onto the surface of the cream before chilling to avoid a skin forming.
  • The vanilla bean offers a richer flavor, but vanilla extract is a convenient substitute.
  • Fresh seasonal berries enhance the flavor and presentation; adjust sugar in the topping according to berry sweetness.
  • For a firmer set, let the Bavarian cream chill overnight for best results.

Keywords: Bavarian cream, vanilla custard, mixed berries, creamy dessert, gelatin dessert, cold dessert, French dessert

Find it online: https://servedbynora.com/bavarian-cream-and-berries-recipe/